This summer every time I went to a farm stand the zucchini looked so great I found myself looking for new ways to cook with them. I saw in a Food and Wine magazine this soup and tried it. I then seemed to throw out the magazine so here is my version as much as I can remember. I served it for dinner guests and they went nuts for it.

2 tablespoons olive oil

2 leeks, cut in ½ and sliced (wash thoroughly)

1 poblamo pepper, chopped

2 garlic cloves, sliced

6 zucchini, sliced

4 cups chicken or vegetable broth

2 tablespoons Parmesan cheese (finely grated)

2 tablespoons crème fraiche * plus more for garnish

Kosher salt and fresh ground pepper to taste

Fresh cilantro, chopped finely for garnish

*crème fraiche is so easy to make – mix 1 cup sour cream and 1 cup heavy cream. Stir until smooth. Cover with plastic wrap and let sit out on counter for an hour. Then put in refrigerator until ready to use.